Description

This Grinder Pasta Salad features a delicious mix of pasta, meats, and fresh vegetables tossed in a creamy dressing. It’s easy to prepare and perfect for gatherings, a quick dinner, or a healthy meal option.

Ingredients

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12 oz short pasta (rotini, fusilli, etc.)
4–5 oz shredded iceberg lettuce
½ red onion (very thin sliced)
1 ½ cups grape tomatoes (quartered)
1 cup banana peppers (chopped)
4 oz salami (chopped)
4 oz turkey pepperoni (chopped)
3–4 oz oven roasted deli turkey (chopped)
8 slices provolone cheese (chopped)
1 cup mayonnaise
3–4 Tbsp red wine vinegar
1–2 Tbsp banana pepper juice
½ cup grated parmesan cheese
1 tsp garlic powder
1 tsp oregano
1½ tsp Italian seasoning
½ tsp cracked pepper
½ tsp sea salt (more or less to taste)

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Instructions

Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to prevent it from becoming soft or mushy.
While the pasta is cooking, chop the vegetables, meats, and provolone cheese. Once the pasta is ready, combine all salad ingredients in a large bowl and toss well.
In a separate bowl, whisk together the dressing ingredients. Adjust the flavors and thickness as needed.
Pour three-quarters of the dressing over the pasta salad and mix thoroughly. Chill until it's time to serve. Just before serving, add the remaining dressing and toss again.

Notes

For added flavor, let the salad sit for a few hours in the refrigerator before serving.
Feel free to customize the vegetables based on your preference or seasonal availability.
This salad is an excellent choice for potlucks or summer gatherings.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 50mg